1. Oats Idli
Low on carbs and healthy idlis made with oats and grated carrots. Ideal for those who are calorie conscious.
Ingredients: 2 cups oats, 1/2 litre curd (slightly sour), 1 Tbsp mustard seeds, 1 Tbsp urad dal, 1/2 Tbsp channa dal, 1/2 Tbsp oil, 2 tsp finely chopped green chillies, 1 cup grated carrots, 2 Tbsp finely chopped coriander, 1/2 Tbsp turmeric powder, 2 Tbsp salt, Eno fruit salt, a pinch
Method: On a tawa, dry roast the oats until it turns slightly brown and then powder the oats in a mixer. In a pan, add oil, mustard seeds, urad dal, channa dal and allow the mustard to splutter and the dals to turn golden. To this, add the chopped chillies, coriander and grated carrots. Add the turmeric powder and fry for a minute. Add this seasoning to the powdered oats mixture and add the curd to it to make a batter like that of idli batter’s consistency. You can add as much curd to the mixture to achieve the consistency, but do not add water to the batter. Grease the idli steamer plates with oil and pour the batter into each area of the steamer. Steam the idlis for 15 minutes. Note: To know if the idli is cooked, poke an idli with the knife and check if the batter does not stick to the knife. Once done remove the idlis and serve with Onion chutney.
2. Banana Walnut Muffins
The crunchiness of walnuts and the sweetness of bananas makes this muffin a healthy breakfast option or a filling evening snack.
Ingredients: Oven Temp: 160 C-325 F. 2 cups flour, 2 1/2 Tbsp baking powder, 1/2 cup butter, 1 1/2 cups sugar-powdered, 1 cup mashed banana, 1/4 cup chopped walnuts, 3 eggs, 1 Tbsp vanilla essence, 1/4 tsp salt, About 20 muffin cups
Method: Mix the flour, baking powder and salt. Mix in the butter, powdered sugar, mashed banana, chopped walnuts and vanilla. Beat together. Add the eggs and beat the batter smooth. Add some milk if the batter is too thick. Pour into the muffin cups and bake in a pre-heated oven for 25-30 minutes.
3. Cabbage Stuffed Paratha
A delicious parantha stuffed with cabbage, onions, potatoes and a variety of masalas. Serve with yoghurt and pickle.
Ingredients: For the dough: 1 cup atta/ wheat flour, 1 tsp oil, Water, Salt, to taste. For the stuffing: 1 cup cabbage, chopped, 1/2 cup onion, finely chopped, 2 small boiled potatoes, mashed, 2 Tbsp coriander leaves, chopped, 1/2 tsp ajwain, 1/2 tsp garam masala powder, 1/2 tsp red chilli powder, Salt, to taste, 1/2 tsp cumin seeds, 1/2 tsp asafoetida, 2 Tbsp oil
Method: To make the dough: Mix flour, salt, oil (if needed), ajwain and water to make a soft pliable dough (not sticky). Let it set as you prepare the stuffing. For the stuffing: Heat 2 tbsp oil in a pan and add jeera, hing. Now add chopped cabbage, onion, mashed potatoes and mix well. Add salt as needed, coriander leaves and other spices. Do not cover the pan and cook till the water evaporates. Remove the stuffing from the pan and set aside to cool. Making paranthas: Now divide the prepared dough into small equal size balls. Take one portion/ball and roll with a rolling-pin. Make a small roti and place a 1 Tbsp of prepared stuffing in the centre. Cover from all the side, dust some flour and roll again to make a proper parantha. Make sure the stuffing should not come out, for that seal the sides with some water on the edges so the stuffing does not come out. Heat a tawa and drizzle few drops of oil. Place the stuffed parantha gently on the tawa and roast it from both sides by greasing it with oil or ghee. Serve hot with curd and pickle of your choice.
4. French Toast with Muskmelon Salad
A lovely breakfast option. Sweet French toast served with a crisp salad of musk melon, strawberries, grapes and honey.
Ingredients: For french toast: 2 eggs, 2 tsp sugar, Vanilla essence -to flavour, 1 small cup milk, 4 pieces bread, 50 gm butter – 50gm, Honey – to garnish, Frozen blueberries – to taste. For muskmelon salad: 1 musk melon, 250 gm red and green grapes, Frozen strawberries – to taste, Mint leaves – to taste, 50 gm walnuts, 1 tsp pumpkin seeds, Honey – to drizzle, 1 tsp olive oil
Method: For the French toast: Break the eggs into a bowl and whisk a little. Add 2 tsp of sugar, some vanilla essence and 1 small cup of milk. Whisk to make the egg wash. In a hot pan add some butter. Dip the pieces of bread in the egg wash and put them in the pan. Add some egg wash on top. Fry till the pieces of bread are golden brown. For the final plating put some berries and drizzle honey to garnish. For the muskmelon salad: Take a musk melon, cut in half. Scoop the muskmelon from the middle, after discarding the seeds put the pulp in a bowl. Half the red and green grapes and put them in a bowl. Put some frozen strawberries. Add some mint leaves. Add chopped walnuts, pumpkin seeds. Drizzle some honey. Add 1 tsp of olive oil and mix. Serve in the musk melon shell.